Come Winter, Bananas Look Pretty Darn Good


Whether it’s the dead of winter or the dog days of summer, you can be sure to find bananas at your local grocery store.

In summer, of course, they seem like kind of a bore, the white bread of the fruit world.

But in winter, when there isn’t much fresh fruit to choose from, bananas start to seem more exciting.

They’re good for you, as are most fresh fruits and vegetables. They’re one of the best sources of potassium you can find, which is good for your muscles.

If you suffer from leg cramps, try eating bananas; they’re supposed to reduce cramping.

They also have vitamins A and B, some folic acid, even some calcium (maybe that’s why they work so well with ice cream and whipped cream).

There are lots of different ways to cook them, but most of them seem like more trouble than they’re worth.

Okay, that’s just my opinion, and I’m a lazy cook.

If you want to learn to make banana chutney, banana pudding, banana fritters or Caribbean-style chicken breasts with bananas, feel free to search the Internet and get the recipes.

I love banana bread (for a really rich, creamy version, visit The Lakeville Journal’s Web site at tcextra.com and click on the Salty Plums food blog) and I think they’re an excellent addition to pancakes (the sugars in the fruit caramelize nicely with butter).

But for the most part, I prefer my bananas quick, easy and, therefore, raw.

That doesn’t mean they have to be unadorned, however.

Slice them thin and pile them on any of your favorite desserts (crepes with chocolate pudding and banana slices; or a trifle of sponge cake, whipped cream, jam and bananas).

Better yet, pile them on these healthy whole-grain waffles, that were invented by a foodstylist friend named Bianca Henry.

Mix a few batches of the dry ingredients together and store them in a Ziploc bag; it’s as easy as using Bisquick.

Don’t worry about figuring out the exact proportions for the eggs and other wet ingredients when you scoop some of the dry ingredients out of your bag; waffles and pancakes are pretty forgiving.

And yes, waffles are kind of a pain in the neck. Make a bunch of them at one time and freeze them.

Light and Crispy Waffles

Serves four1 cup flour

3/4 cup whole wheat flour

1/3 cup cornmeal

1/3 cup oats

2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

2 tablespoons wheatgerm

2 cups buttermilk or regular milk

4 tablespoons melted butter

2 eggs, lightly beaten

1 egg white, whisked until it holds a soft peak

2 bananas, sliced

Maple syrup or honey (optional)

Whipped cream (optional)

Confectioners’ sugar

 

Preheat your waffle iron. Whisk or beat the egg white. Melt the butter and set it aside. Mix the dry ingredients. Combine the beaten eggs and butter (it shouldn’t be too hot or it will cook the eggs) and add to the dry ingredients. Fold in the egg whites.

Pour some batter in the wafflemaker and cook, following manufacturer’s instructions. Top with banana slices.

Serve with the maple syrup, honey and/or whipped cream; or sprinkle with the confectioners’ sugar.

Latest News

Developers withdraw application to expand Wake Robin Inn

Wake Robin Inn is located on Sharon Road in Lakeville.

Photo by John Coston

LAKEVILLE — Aradev LLC has withdrawn its application to the Planning and Zoning Commission for a special permit to redevelop the Wake Robin Inn.

In a letter submitted to P&Z Chair Michael Klemens on the afternoon of Tuesday, Dec. 17, law outfit Mackey, Butts & Whalen LLP announced its client’s withdrawal.

Keep ReadingShow less
North Canaan antique mall fills resale niche

The 403 Group is located at 403 Ashley Falls Road, where the old This N’ That for Habitat used to be.

Photo by Robin Roraback

NORTH CANAAN — The 403 Group Antique Market is “A hidden secret, a little off the beaten path, but worth the drive,” said Carey Field, who has a booth called “Wild Turkey” there.

“It’s a really fun group of dealers,” Field said. “A really eclectic group of antiques and the prices are reasonable.”

Keep ReadingShow less
Shooting the breeze with Christopher Little

Martin Tandler

Little with his dog, Ruby.

"What I really feel lucky about is having had the chance to meet and photograph so many people who had a real impact on our lives,” said Christopher Little whose new memoir, “Shooting the Breeze: Memories of a Photojournalist” was just released. The book is as eclectic and colorful as the man himself and offers an intimate look into Little’s globe-trotting career spent behind the lens, capturing some of the most iconic figures, events, and human stories of the past half-century.

In 2021, the Dolph Briscoe Center for American History at The University of Texas acquired Little’s photographic archive.

Keep ReadingShow less
Cold Spring, a not-so-hidden Hudson Valley gem

“Cold Spring, NY” depicts life in a notable Hudson River town with a rich history and much natural beauty.

Krista A. Briggs

According to Alissa Malnati, co-creator of the new coffee table tome, “Cold Spring, NY”, after twenty-five years in the urban jungle, it was time to go in search of a cure for the angst which, for some, can come with metropolitan living. “My husband and I were soul sick,” explained Malnati of the couple’s move to Cold Spring, a Hudson River town located in leafy Putnam County. “We were seeking restoration and quiet, and to be in nature, away from the hustle and bustle of the city.”

The time was right for a move in 2021. The Malnatis relocated from busy Brooklyn to a tranquil mountaintop abode which allowed them to decompress without the intrusion of cell phones and ceaseless city noise. With the shift to the Hudson Valley, Alissa, a writer and fashion executive, and her husband, Will, a podcaster and television producer, found the peace they were searching for in Cold Spring, a semi-rural town known for its boutiques, antique shops, and world-class hiking trails.

Keep ReadingShow less